Description

This Lemon Ricotta Souffle Pancake is a fluffy, oven-baked delight with a hint of lemon, perfect for a special breakfast or brunch. Serve with berries and a drizzle of syrup for a truly indulgent experience.

Ingredients

Units Scale

3/4 cup (75 g) all-purpose flour
1/3 cup (63 g) sugar
1/2 teaspoon salt
4 eggs, separated
4 tablespoons unsalted butter (2 melted and 2 for the pan)
2/3 cup (165 g) ricotta, whole or part-skim
2 tablespoons lemon juice
Zest of 1 lemon
1 teaspoon vanilla extract
Fresh or frozen berries (optional)
Turbinado or brown sugar (optional)
Powdered sugar, for serving
Maple syrup or Lyle's golden syrup, for serving

Instructions

Preheat the oven to 375°F (190°C). Place a 10-inch iron skillet or sauté pan in the oven to preheat.
In a medium bowl, whisk together the flour, sugar, and salt.
In a large bowl, mix the egg yolks, drained ricotta, melted butter, lemon juice, lemon zest, and vanilla extract until smooth.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
In a separate bowl, beat the egg whites until stiff peaks form.
Gently fold the beaten egg whites into the batter, being careful not to deflate them.
Remove the preheated skillet from the oven and add the remaining 2 tablespoons of butter, swirling to coat the pan.
Pour the batter into the skillet, spreading it evenly. Sprinkle berries or chopped walnuts over the top, if using, and sprinkle with turbinado or brown sugar.
Bake for 20 minutes, or until the pancake is puffed and golden brown.
Remove from the oven and let cool slightly. Dust with powdered sugar and serve with maple syrup or Lyle’s golden syrup.

Notes

For a personal-sized pancake, use smaller pans. Berries are optional but recommended; they can be fresh or frozen. Chopped walnuts can be used as an alternative to berries. Sprinkle turbinado or brown sugar over the top before baking for added sweetness. Serve with a light sprinkling of powdered sugar and a drizzle of maple or Lyle’s golden syrup.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 12
Sodium: 250
Fat: 12
Carbohydrates: 28
Fiber: 1
Protein: 8
Cholesterol: 125